italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes

gluten-free

white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes

encyclopaedia

italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news

contact

Italian cuisine
italian cuisine at home
Promote Your Page Too


Italian Cuisine at Home
on Google+

ITALIAN NAMES NAMES AND DESCRIPTION OF MEAT

mutton, sheep, lamb: cuts of meat with Italian names

sheep

The ovine breeding is traditional in Italy, however  the "transumanza" (the traditional twice yearly migration of sheep and cows from the highlands to the lowlands, and vice versa) is more and more decreasing also nowadays the goats and sheep are half wild bred.  

  lambA development is due also to the Eu policy regarding the cow's milk, which pushed people to valorize alternatives to this product.

The ovine and the goats are bred in Italy especially for their milk, then for the meat, and few for the wool.

Many are the autochthonous races: the most famous is without doubt the Sardinian sheep. Bred for its excellent and abundant  milk, from which is made the excellent  "pecorino cheese", but is also used for its meat: the boiled sheep is a traditional recipe, that somebody say is of before roman age, the age of the Nuraghi...

pecorino cheese For avoiding the extinction of the autochthonous  races many regions created protection consortiums, and it gave a great advantage to all the Italian areas. For this reason it is possible to find more than 60 qualities of pecorino cheese, many fresh cheeses and a great variety of recipes that have the ovine meat or milk as basic ingredient: impossible to think at the pesto genovese without the  pecorino dolce or the neccio (the Tuscan bread with chestnut flour) without ricotta of sheep!

The meat are eaten from young animals, for avoiding the "wild" smell, stronger in adult animals 

recipes for easter

RECIPES FOR EASTER

lamb

lamb

agnello

lamb

Normally  we distinguish between the abbacchio or agnello da latte(baby lamb) which fed only with milk and is not older than 4 weeks, characterized by a tender and delicate meat .Then we have the agnello (milk-fed lamb), not older than 2-6 months, which fed with grass and characterized by a strong and aromatic taste
sheep

sheep

pecora

sheep

the pecora  is the female ovine: It is used for eating only in a limited time of its life, until no more of 18 months old

the tradition of cooking the pecora is widespread in the middle of Italy and in Sardinia

 

mutton

mutton

castrato

flock

The castrato is the castrated male. In this manner the meats are tender and with a more delicate flavor, however fatter than the pecora. The castrato must be eaten no more than 18 months old.

CUTS OF LAMB chart

On the commerce we find either entire or sliced animals. The most appreciated are the legs and the carrč, from where we obtain the chops. From the other parts come the ingredients for the "arrosticini" (skewers) and for the "spezzatino" (stewed)

sheep meat cutes1 - the coscia (legs)  - cut useful for the oven cooking. It can be boned and rolled. From this cut is made a good ham

2 - the carrč (shoulder, chops) - it is good for choreographic preparations as the crown, obtained by joining two carrč without vertebral column and joined in a crown shape with the bones protruding

The costolette (chops) obtained from the carrč cut to slices. The breast is rather fat but tasty. 

3 - The paletta (shoulder) - usually sold entire, characterized f The shoulder, usually sold entire, characterized by a meat ticker than the leg: Suitable to many cookings.

4 - The collo (neck) - sold entire or minced for a stewed

sheeps

GOT TO THE RECIPES WITH SHEEP MEAT